참고문헌
- Chen KQ (2015) Analysis of sodium, potassium and calcium content of side dishes from restaurants in Daegu. MS Thesis Kyungbuk National University, Daegu. pp 54.
- Cho CY (2014) Anti-hyperglycemic and antioxidant activities of Zingiber mioga extracts. MS Thesis Hannam University, Daejeon. pp 63.
- Cho KH, Oh MS, Kim HG, Lee SH, Chung KS, Kim AJ (2014) Effects of Korean Zingiber mioga R. (flower buds and rhizome) extract on memory. J Korean Soc Food Sci Nutr 43: 1519-1526. https://doi.org/10.3746/jkfn.2014.43.10.1519
- Choi HS, Kim JG, Kim WJ (1989) Effect of heat treatment on some qualities of Korean pickled cucumbers during fermentation. Korean J Food Sci 21: 845-849.
- Choi SA, Cho MS (2012) Changes in quality characteristics of eggplant pickles by salt content and drying time during storage. Korean J Food Culture 272: 211-224.
- Choi SK, Seo YN (1993) Study on the clonal multiplication of Zingiber mioga Rosc. through in vitro culture of shoot Apex. I. Effects of basal media and growth regulators on plant regeneration and growth of plantlet. Korean J Medicinal Crop Sci 1: 38-42.
- Demain AL, Phaff HJ (1957) Softening of cucumber during curing. Agric Food Chem 5: 60-64. https://doi.org/10.1021/jf60071a010
- Fleming HP, McFeeter RF, Daeschel MA, Humphries EG, Thompson RL (1988) Fermentation of cucumbers in anaerocic tanks. J Food Sci 53: 127. https://doi.org/10.1111/j.1365-2621.1988.tb10192.x
- Han GJ, Jang MS, Shin DS (2007) Changes in the quality characteristics of Aralia continentalis Kitagawa pickle during storage. Korean J Food Cookery Sci 3: 294-301.
- Han GJ, Shin DS, Jang MS (2009) The quality characteristics of Aralia continentalis Kitagawa Jangachi by storing time. Korean J Food Cookery Sci 25: 8-15.
- Hong JH, Chung HS, Youn KS (2002) Storage stability of anthocyanin pigment isolated from a wasted grape peels. Korean J Food Preserv 9: 327-331.
- Jackman RL, Yada RY, Tung MA, Speers RA (1987) Antohcyanins as food colorants-A review. J Food Bio Chem 11: 201-247. https://doi.org/10.1111/j.1745-4514.1987.tb00123.x
- Jeong DY, Kim YS, Lee SK, Jung ST, Jeong EJ, Kim HE, Shin DH (2006) Comparison of physiochemical characteristics of pickles manufactured in folk villages of Sunchang region. Korean J Food Hyg Safety 21: 92-99.
- Jeong JE, Shin JE, Hwang KJ, Lee JW, Kim SI (2009) Changes in the components and acceptability of cucumber-hot pepper pickles during storage. Korean J Food Cookery sci 25: 345-349.
- Jeong SJ, Im SI, Jung BM (2005) Comparison of nutritional constituents of native Yangha (Zingiber mioga) in Yeosu and Cheju area. Korean J Food Sci Tech 37: 713-716.
- Jung EA, Choi SK, Nam KY (2011) Quality and sensory characteristics of low-salt fermented king mushroom (Jangachi) added with different amounts of soy sauce. Korean J Culinary Res 17: 231-240.
- Jung ST, Lee HY, Park HJ (1995) The acidity, ph, salt content and sensory scores change in Oyijangachi manufacturing. J Korean Soc Food Sci Nutr 24: 606-612.
- Kim AJ, Han MR, Joung KH, Cho JC, Park WJ, Han CW, Chang KH (2008) Physiological evaluation of Korea ginseng, Deoduk, and Doragi pickles. Korean J Food & Nutr 21: 443-447.
- Kim AJ, Han MR, Woo N, Kang SJ, Lee GS, Kim MH (2008) Physicochemical properties of Korean ginseng pickles with Chija and Omija. Korean J Food & Nutr 21: 524-529.
- Kim HS, Kim MJ, Lee MS, Lee GS, Kim AJ (2012) Quality characteristics of Nokdumook using Yangha(Zingiber mioga R.) powder. Korean J Food & Nutr 25: 521-528. https://doi.org/10.9799/ksfan.2012.25.3.521
- Kim JA, Cho MS (2009) Quality changes of immature green cherry tomato pickles with different concentration of soy sauce and soaking temperature during storage. Korean J Food Cult 24: 295-307.
- Kim MH (2015) Analysis of physiological activities of Yangha (Zingiber mioga Rosc) and quality characteristics of Yangha pickle. Ph D Dissertation Sookmyung Women's University, Seoul. pp 54.
- Kim MJ, Kim AJ (2005) Biological activity and manufacturing of Yanggeng with Yangha flower buds. J Korean Soc Food Sci Nutr 44: 1180-1185.
- Kim MR (2015) The research on making Sujeonggwa (cinnamonpunch) byusing Yangha(Zingiberis miogae Flos Axis) MS Thesis Kyonggi University, Suwon. pp 30.
- Kim SC (2002) A survey on consumer's awareness of pickles and preparation of mushroom pickles. Ph D Dissertation Yeungnam University, Daegu. pp 26
- Kim SC, Kim SY, Ha HC, Park KS, Lee JS (2001) The preparation of mushroom pickles and change in quality during storage. J East Asian Soc Diet Life 11: 400-408.
- Kim SC, Lee YJ, Han JS, Lee JS (2002) A survey on the recognition and preferences of pickles in Kyongbuk area. J East Asian Soc Diet Life 12: 79-90.
- Koh JH, Shin HH, Kim YS, Kook MC (2012) Properties of immature green cherry tomato pickles. Korean J Food & Nutr 25: 77-82. https://doi.org/10.9799/ksfan.2012.25.1.077
- Kotchen TA, Cowley AW Jr, Frohlich ED (2013) Salt in health and disease - a delicate balance. N Engl J Med 368: 2531-2532. https://doi.org/10.1056/NEJMc1305326
- Lee HS (1995) The measurement methods of textural characteristics of fermented vegetables. J Korean Soc Food Sci 11: 83-91.
- Lee HY, Park KS, Joo OS, Hwang CE, Ahn MJ, Jeong YS, Hong SY, Kwon OK, Kang SS, Yuk HJ, Kim HR. Park DS, Cho KM (2015) Changes in quality characteristics and antioxidant activity of bitter melon (Momordica charantia L.) pickle during ageing. J Korean Soc Food Sci Nutr 44: 401-411. https://doi.org/10.3746/jkfn.2015.44.3.401
- Lee JM, Lee HR, Nam SM (2002) Optimization for pretreatment condition according to salt concentration and soaking time in the preparation of perilla Jangachi. Korean J Dietary Culture 17: 70-77.
- Lee JW, Chon SU, Han SK, Choi DG, Ryu J (2007) Effects of antioxidant and flavor components of Zingiber mioga Rosc. Korean J Medicinal Crop Sci 15:203-209.
- Lee KW (2013) A study on the quality characteristics of kohlrabi pickle prepared with addition of vinegar. MS Thesis Youngsan University, Yangsan. pp 22.
- Lee MK, Yang HJ, Kim SK, Park SH, Moon SW (2010) Determination of suitable kohlrabi (Brassica oleracea var. ongylodes) cultivars for pickle preparation. J Food Sci Nutr 15: 152-158.
- Lee SH, Kang KM (2015) Quality characteristics of low salt Kalopanax pictus shoot Jangajji using soybean sauce. J Korean Soc Food Sci Nutr 44: 104-110. https://doi.org/10.3746/jkfn.2015.44.1.104
- Mcfeeters RF, Fleming HP, Thomopson RL (1985) Pectinesterase activity pectin methyl methylation and texture changes during storage of blanched cucumber slice. J Food Sci 50: 201-205.
- Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31: 426-428. https://doi.org/10.1021/ac60147a030
- Moon MJ, Yoo KM, Kang HJ, Hwang IK, Moon BK (2010) Antioxidative activity of yacon and chages in the quality characteristics of yacon pickle during storage. Kor J Food Cookery Sci 26: 263-271.
- Oh SH, Oh YK, Park HY, Kim MR (2003) Physicochemical and sensory characteristics of turnip pickle prepared with different pickling spices during storage. Korean J Food Preserv 10: 347-353.
- Park BH, Jeon ER, Kim SD, Cho HS (2009) Changes in the quality characteristics of lotus root pickle with beet extract during storage. J Korean Soc Food Sci Nutr 38: 1124-1129. https://doi.org/10.3746/jkfn.2009.38.8.1124
- Park ML (2008) A study on the characteristics of pine-tree mushroom (Tricholoma matsutake Sing.) pickle for the standard recipe. Korean J Culinary Res 14: 55-66.
- Park MW, Park YK, Jang MS (1994) Changes of physicochemical and sensory characteristics of Korean pickled cucumber with different preparation methods. J Korean Soc Food Nutr 23: 634-640.
- Seo JS, Lee Ts (1992) Free amino acids in traditional soy sauce prepared from Meju under different formations. Korean J Dietary Culture 7: 323-328.
- Shin JH, Lee SJ, Sung NJ (2002) Effects of Zingiber mioga root and Zingiber officinale on the lipid concentration in hyperlipidemic rats. J Korean Soc Food Sci Nutr 31: 679-684. https://doi.org/10.3746/jkfn.2002.31.4.679
- Shin NR (2015) Inhibitory effect of Zingiber mioga (Thunb.) Rosc inflammatory response in a ovalbumin-induced mice model. MS Thesis Hannam University, Daejeon. pp 10.
- Sim KH (2012) Quality characteristic of low salted yacon Jangachi using soybean sauce. Korean J Community Living Science 23: 79-88. https://doi.org/10.7856/kjcls.2012.23.1.079
- Son EJ, Oh SH, Heo OS, Kim MR (2003) Physicochemical and sensory characteristics of turnip pickle added with chitosan during storage. J Korean Soc Food Sci Nutr 32: 1302-1309. https://doi.org/10.3746/jkfn.2003.32.8.1302
- Song MR, Kim MJ, Kwon OY, Kim HR, Kim MR (2009) Quality characteristics and antioxidative activity of garlic pickles prepared with persimmon vinegar and Maesil (Japanese apricot) juice. J East Asian Soc Diet Life 19: 981-986.
- Tang HCL, Mcfeeters RF (1983) Relationships among cell wall constituents, calcium and texture during cucumber fermentation and storage. J Food Sci 48: 66-70. https://doi.org/10.1111/j.1365-2621.1983.tb14789.x
피인용 문헌
- 양하를 첨가한 김치의 품질특성에 관한 연구 vol.18, pp.3, 2017, https://doi.org/10.5762/kais.2017.18.3.400
- Changes in Quality of Jicama (Pachyrhizus erosus) Pickle by Storage Temperature vol.34, pp.1, 2016, https://doi.org/10.9724/kfcs.2018.34.1.34